Gluten Free Double Butterscotch Apple Pie
The reason this pie is called “Double Butterscotch” is because of the butterscotch pie crust AND butterscotch filling for the apples. There is some prep time for making the pie crust, as you need to first make the brown butter and then let it chill for an hour to solidify. Then, after you make the crust, you have to let the crust dough chill another hour for the flours to hydrate. Plan accordingly. Keep in mind that this pie uses a lot of butter and is really rich – in a good way. Trust me on the crust though, it’s crispy, flaky, flavorful and fantastic. I want to say that you’re friends will never know it’s gluten free, but that does it a disservice. I think it might be BETTER than some of my other gluten-full pie crusts. This being the Gluten Free Ratio Rally, the ratio for pie dough is as follows: Flour:3 Fat:2 Water:1 or Flour 100% Fat 66% Water 33% in baking percentages. Easy as 3, 2, 1. If you can eat gluten, you can, of course, skip all the gluten free flours (including the almond meal, teff and flax meal) and just use 450 g all purpose flour (about 3 cups and 2 tablespoons). But keep in mind, your pie crust isn’t going to be as tasty as if you were to use the alternative flours, specifically the almond flour and the teff flour. You may note that the recipe looks like it deviates a little bit from the 3-2-1 ratio. that’s because when I made the brown butter, a little bit of the water evaporated and was absorbed by both the brown sugar and the flax meal I added. So I added extra cold butter at the final blending of the pie crust dough to accomodate for this.
Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Teff | not in our table | 0 |
| Water | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 g (1 cup + 5 tablespoons) unsalted butter at room temperature
- 60 g (1/4 cup) dark brown sugar
- 1/2 teaspoon salt
- 20 g (2 tablespoons) flax meal
- 140 g (1 cup) glutinous (sometimes called sweet) rice flour
- 105 g (3/4 cup + 1 tablespoon) superfine white rice flour
- 100 g (1/2 cup + 1 tablespoon) teff flour
- 70 g (1/4 cup + 3 tablespoons) superfine brown rice flour
- 35 g (1/4 cup) almond meal (or almond flour)
- 60 g (4 tablespoons) unsalted butter, cold
- 150 ml (2/3 cup) cold water
- 7 medium apples (try to get a mix of tart firm ones like Granny Smiths and softer sweet ones like Macintosh or Rome)
- 1 tablespoon lemon juice (1/2 a medium lemon)
- 85 g (6 tablespoons or 3/4 stick) butter
- 180 g (3/4 cup) dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup tapioca flour (sometimes called tapioca starch)
- 1 teaspoon cinnamon
- 1 egg yolk for egg wash
- 2 tablespoon turbinado sugar (sugar in the raw) or white granulated sugar for topping